Vacuum packaging
The purpose of this packaging is to increase the durability of our products by removing the air from the package (prior to sealing).
Thus, the absence of oxygen in the packaging is impeding the ability of oxygen-breathing microorganisms to grow and spoil the product.
Furthermore, this packaging promotes specifically the protection of the vegetable fats of the nuts from a rancid condition, caused by the atmospheric oxygen.
Modified atmosphere packaging
The aim of this packaging is to increase the durability of our products by changing the quantity and the type of air in the packaging. More specifically, the reduction of atmospheric oxygen results to increased shelf-life of the product, since this oxygen is responsible for fermentation process and microbiological development. The reduced oxygen prevents the rancidity of the vegetable fats in the nuts, which downgrades significantly the quality of the products.
